These gluten free s'mores cookies bring the nostalgic campfire treat to your kitchen in cookie form. With a graham cracker-flavored base, chunks of rich dark chocolate, and gooey marshmallows, these cookies capture all the magic of s'mores without the gluten, dairy, or refined sugar.
Why You'll Love This Recipe
- Perfect balance of chewy, gooey, and crisp textures
- All the flavors of traditional s'mores in a convenient cookie
- Naturally gluten-free, paleo, and vegan friendly
- No refined sugars or artificial ingredients
- Quick to make – only 20 minutes from start to finish
- Kid-approved while being adult-friendly
- Great for satisfying s'mores cravings year-round
- Makes a reasonable batch size (12 cookies)
- Easy to store and freeze for later enjoyment
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Tahini forms the base of these cookies, providing a buttery richness without dairy. It's made from ground sesame seeds and adds a subtle nutty flavor that complements the graham cracker notes. If you don't have tahini, you could substitute another nut or seed butter like almond or sunflower.
Maple syrup sweetens these cookies naturally and contributes to their chewy texture. The caramel notes in real maple syrup help develop that classic graham cracker flavor we're aiming for.
Molasses is the secret ingredient that gives these cookies their authentic graham cracker taste. Just a small amount provides that distinctive warm, slightly smoky sweetness that's essential for a true s'mores experience.
Cassava flour makes these cookies possible for those avoiding grains. This paleo-friendly flour creates a perfect texture that's not too dense or crumbly. Make sure to spoon and level for accurate measurement.
Cinnamon and nutmeg are crucial spices that transform these cookies into a graham cracker experience. They provide that warm, familiar flavor that makes s'mores so comforting.
Dark chocolate brings the unmistakable chocolatey element of s'mores. Chopping a chocolate bar rather than using chips creates melty pools of chocolate throughout each cookie.
Marshmallows complete the s'mores trifecta, becoming gooey and slightly caramelized during baking. They're what make these cookies truly special, creating that classic stretchy, sticky bite.
Directions
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the wet ingredients. This includes the tahini, maple syrup, molasses and vanilla.
- Mix in dry ingredients: cassava flour, baking soda, cinnamon, nutmeg and salt.
- Fold in the marshmallows and dark chocolate.
- Scoop the dough onto your lined baking sheet. Each cookie should be 1 rounded tablespoon in size, making about 12 cookies. They do spread, so be sure to leave about 1.5 inches between each cookie.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. While they're still hot, you can use a spatula to push in the sides of the cookies to shape them into perfect circles.
Servings and Timing
This recipe yields 12 delicious cookies. Here's the time breakdown:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Each cookie serves one person, though you might find yourself reaching for seconds! These cookies are perfect for an after-dinner treat, afternoon snack with tea, or even breakfast on those days when you need something special.
Variations
Double Chocolate S'mores Cookies: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate cookie base.
Banana S'mores Cookies: Replace half the tahini with mashed ripe banana for a fruity twist.
Spiced S'mores Cookies: Double the cinnamon and add ⅛ teaspoon of cardamom for a warming, spiced version.
Coconut S'mores Cookies: Add ¼ cup of unsweetened shredded coconut to the dough and use coconut sugar instead of maple syrup for a tropical twist.
Nut Butter Variation: Substitute almond butter, cashew butter, or sunflower seed butter for the tahini to create different flavor profiles.
Mini S'mores Cookies: Make cookies half the size for bite-sized treats, reducing the baking time to 7-8 minutes.
Holiday S'mores Cookies: Add crushed candy canes during the winter holidays for a peppermint s'mores experience.
Storage/Reheating
These cookies store beautifully in several ways:
Room Temperature: Store in an airtight container for 2-3 days. This is best for maintaining the perfect chewy texture.
Refrigerator: Keep cookies fresh for up to one week in an airtight container. The cookies will firm up slightly when chilled.
Freezer: For longer storage, freeze cookies for up to one month. Place parchment paper between layers to prevent sticking.
Reheating: To restore that fresh-baked taste and gooey marshmallow texture:
- Microwave individual cookies for 10-15 seconds
- Warm in a 300°F oven for 3-5 minutes
- Air fryer at 300°F for 1-2 minutes
Cookie Dough Storage: You can also freeze the unbaked cookie dough balls for up to three months. Bake directly from frozen, adding 1-2 minutes to the baking time.
FAQs
Can I substitute the cassava flour?
While cassava flour provides the best texture for these cookies, you can substitute almond flour or a gluten-free all-purpose blend. Note that almond flour will create a more fragile cookie, while gluten-free blends may require an additional tablespoon of tahini to maintain moistness.
Why is my cookie dough too sticky?
Sticky dough usually means the ratio of wet to dry ingredients is off. Try refrigerating the dough for 15-30 minutes or add an additional tablespoon of cassava flour. Remember that temperature and humidity can affect your dough consistency.
Can I use regular marshmallows if I'm not vegan?
Absolutely! Any type of marshmallow works in this recipe. Just be sure to chop larger marshmallows into smaller pieces to distribute evenly throughout the cookies.
How do I know when the cookies are done baking?
The cookies are ready when the edges are slightly golden and the centers appear set but still soft. They will continue to firm up as they cool, so it's better to slightly underbake than overbake them.
My cookies spread too much. What went wrong?
Excessive spreading typically happens when the oven isn't hot enough or the tahini was very runny. Make sure your oven is fully preheated and consider chilling the dough for 15 minutes before baking.
Can I double this recipe?
Yes, this recipe doubles beautifully. Just make sure to use a large enough bowl for mixing and don't overcrowd the cookies on the baking sheet.
Are these cookies suitable for kids with allergies?
These cookies are free from many common allergens like gluten, dairy, eggs, and nuts (if using seed butter). However, always check individual ingredients for potential cross-contamination if allergies are severe.
Why use tahini instead of nut butter?
Tahini provides a neutral base that allows the graham cracker flavors to shine. It also has a smoother consistency than many nut butters, which helps create the perfect cookie texture. That said, other nut butters can be substituted if preferred.
Can I add more marshmallows?
While tempting, adding too many marshmallows can cause the cookies to spread excessively and become overly sticky. For best results, stick to the recommended amount or increase only slightly.
How can I make these cookies crispier?
For crispier cookies, flatten the dough balls slightly before baking and extend the baking time by 1-2 minutes. You can also reduce the amount of maple syrup by 1 tablespoon for a less chewy texture.
Conclusion
These Gluten Free S'mores Cookies bring all the joy of a campfire treat into a convenient, allergy-friendly cookie that doesn't compromise on flavor. The blend of graham cracker-inspired spices, rich dark chocolate, and gooey marshmallows creates an irresistible treat that satisfies s'mores cravings any time of year.
The beauty of these cookies lies in their accessibility—they're not just "good for being gluten-free and vegan," they're genuinely delicious cookies that everyone will enjoy, regardless of dietary preferences. Their quick preparation makes them perfect for last-minute gatherings or sweet tooth emergencies.
Whether you're following a specific diet, dealing with allergies, or simply looking for a healthier twist on a classic favorite, these s'mores cookies deliver all the nostalgic flavors you love in a more wholesome package. Give them a try, and they might just become your new go-to cookie recipe!
Gluten Free S'mores Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
These gluten free s'mores cookies have a graham cracker flavored cookie dough that's loaded with chunks of dark chocolate and gooey marshmallows. This cookie recipe is gluten free, paleo and vegan friendly.
Ingredients
½ cup tahini
¼ cup maple syrup
½ Tbsp molasses (or sub maple syrup)
1 tsp vanilla extract
⅓ cup cassava flour (50g) spooned & leveled
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 oz dark chocolate, chopped
⅓ cup chopped marshmallows
Instructions
- Preheat your oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the wet ingredients. This includes the tahini, maple syrup, molasses and vanilla.
- Mix in dry ingredients: cassava flour, baking soda, cinnamon, nutmeg and salt.
- Fold in the marshmallows and dark chocolate.
- Scoop the dough onto your lined baking sheet. Each cookie should be 1 rounded tablespoon in size, making about 12 cookies. They do spread, so be sure to leave about 1.5 inches between each cookie.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. While they're still hot, you can use a spatula to push in the sides of the cookies to shape them into perfect circles.
- Store cookies in an airtight container or baggie. They will last a couple days at room temperature, one week in the fridge, or up to one month in the freezer.
Notes
- Let the cookies cool for 5-10 minutes to firm up before transferring.
- Store at room temperature for a couple of days, in the fridge for one week, or freezer for up to a month.
- Bake time may vary slightly depending on your oven's accuracy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
